Ratatouille is a french dish made of aubergine(eggplant),yellow and green zucchini stewed in a tomato and yellow pepper sauce with herbs.
Aubergine-1/2 cup-sliced thin
Green-1/2 cup-sliced thin
Yellow-1/2 cup-sliced thin
[cap id="attachment_1998" align="aligncenter" width="3216"]Thinly sliced Veggies for Ratatouille[/cap]
Yellow pepper /capsicum-1/4 cup
Apple Cider Vinegar 1/2 teaspoon
Heat a pot of water and bring it to boil.Prepare a bowl of cold water with ice.
Cut an "X" on the base of each tomato.Submerge in the boiling water for 10 -15 seconds.
Remove from the boiling water and plunge into the cold water.Set aside to cool.
Remove/peel the skin of the
seed and chop.
Add 1 tsp of oil in a pan.Saute the garlic.Add the chopped blanched skinless tomato , the yellow capsicum or pepper and Basil leaves in it.Season it with salt.
Cook till the tomato has started to disintegrate(about 10 minutes).Add 2 tablespoon of water and cook for 1 more minute.
Assembling the Ratatouille
In a shallow baking dish spread the tomato and yellow capsicum mixture.
Layer the green zucchini,aubergine(eggplant/Brinjal) and yellow zucchini on top of the tomato mix.
Sprinkle with salt from a height.Brush with little oil.
Bake at 180 degrees for 50-60 minutes.
Garnish with Basil flowers.